6 oz. Cooked shrimp
6 oz. feta cheese (room temperature)
2 Tablespoons water
2 Cups finely chopped fresh spinach
3 Green onions (tops only, chopped)
6 water chestnuts (chopped)
6 (4 oz.) sole fillets
freshly ground pepper
1/4 cup dry white wine or Vermouth
Set aside 3 shrimp. Chop remainder. Crumble cheese in bowl. Blend in water. Add chopped shrimp, spinach, 3/4 of onion tops and water chestnuts. Preheat oven to 325 degrees. Pat sole dry. Set on work surface. Sprinkle with pepper. Divide shrimp mixture between fillets. Roll and secure with tooth picks. Arrange in baking dish. Pour wine (I use Vermouth) in dish. Cover and bake until sole is opaque and filling is heated through. 15 to 20 minutes. Slice reserved shrimp in half. (Top each portion with shrimp half) Sprinkle with remaining onions. Serve immediately. Serves 6.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.